Rich in flavour, nutrients, and provenance, this biodynamic brown rice is grown entirely under natural rainfall in the subtropical climate of Northern NSW. Slater Farms has been pioneering rainfed rice cultivation in Australia since 2009, creating a low-water, low-emission alternative to conventional paddy-grown rice.

Grown, milled, and packed on-farm by Brett and Karen Slater, this rice is a true expression of ecological farming. Using biodynamic principles, soil-building cover crops, and no synthetic inputs. Unpolished and unprocessed, it’s full of fibre, minerals, and wholegrain complexity.

About the Growers: Slater Farms

Slater Farms is a family-owned biodynamic farm near Casino in Northern NSW, operated by Brett and Karen Slater since the late 1990s. They transitioned from conventional to organic in 1998, and to full biodynamic certification (Demeter) by 2004. Their 500-hectare property now runs a carefully managed crop rotation that includes upland rice, soybeans, and winter grains, all fertilised using compost, cover crops, and biodynamic preparations like horn manure (500) and silica (501).

In 2010, the Slaters built an on-site rice mill, allowing them to control quality, reduce food miles, and offer brown and white rice directly to the public. Today, they’re considered leaders in rainfed rice production in Australia, using non-flooded Japanese upland varieties suited to the high-rainfall climate of the Northern Rivers.

Meet the Growers →

What is Rainfed Brown Rice?

Rainfed brown rice is grown without flooding, using naturally high summer rainfall instead of irrigation. The Slaters plant Tachiminori, a hardy Japanese upland rice variety, which thrives in aerobic soils and delivers a more sustainable grain, so it can be grown without irrigation, no synthetic fertilisers.

The rice is unpolished, retaining the bran and germ layers, and is simply dehulled and graded on-farm. It’s chewy, nutty, and deeply nourishing, with complex flavour and slow-burning carbohydrates.

Culinary Uses

Biodynamic brown rice has a hearty texture and wholesome flavour that works beautifully across a range of cuisines. Use it:

• In grain bowls, stir-fries, or burritos

• Paired with curries, dahls, or stews

• For stuffed vegetables or cabbage rolls

• As a base for homemade sushi, risotto-style dishes, or pilafs

• Blended into rice milk or flour for gluten-free baking

Cooking instructions: Rinse well. Simmer 1 part rice to 2 parts water for 35–45 minutes. Let it rest, covered, for 10 minutes before serving.

Why We Love It

• Grown without irrigation, making it one of the most sustainable rices available

• Certified Demeter Biodynamic, ensuring holistic farming and soil health

• Milled and packed on-farm for full traceability and freshness

• Full of fibre, minerals, and a deeply satisfying nutty flavour

• Proudly grown and processed in Fairy Hill, Northern NSW (near Casino)

FAQs

Is this brown rice certified organic?

Yes—this rice is certified biodynamic under the Demeter standard, which meets and exceeds Australian organic certification requirements. For more information about different growing standards and their definition, check out our blog post on the topic

Is this rice grown without irrigation?

Correct. It’s grown using natural rainfall only, rather than flooded paddies. This greatly reduces water usage and greenhouse gas emissions. We go into a bit more detail about this on the Slater's Bio Page

What’s the best way to cook Brown Rice?

We recommend a 2:1 water-to-rice ratio and a simmer time of 35–45 minutes, followed by a 10-minute rest with the lid on. For even better results, soak the rice overnight.

Can I grind brown rice into flour?

Yes. Brown rice can be ground into wholegrain rice flour for baking or thickening. It can also be blended into rice milk.

Is this rice suitable for people with gluten intolerance?

Rice is naturally gluten-free, but Slater Farms will occasionally grow glutinous grains on their property and we store and handle glutinous grains in our facility. So while it should be ok for people with intolerances, there is the risk of cross contamination for people suffering from coeliac disease.